Zucchini, Tomato, and Cheese Pie

I have had this recipe scribbled down for a good three years, and have finally gotten around to trying it out. (I’m glad your birthday falls in the summer when all these ingredients are in season, Kristina, and that you requested breakfast for dinner! Otherwise this recipe may have gone another three years in my “to try soon” pile…)

It was a tiny bit involved, but was worth the effort. It was stellar!

Pie Crust

10 Tbsp butter

1 3/4 cups flour

1 egg

pinch of salt

Gradually mix butter into flour until butter is broken up into pea-sized bits. Beat the egg and add to the mixture along with salt. Mix until it is well-combined. Wrap in waxed paper and refrigerate for 30 minutes. Roll out on a floured surface. Place in a buttered/oiled 10 inch deep dish pie plate, working with fingers until it fits evenly. Prick with a fork, and cover with foil. Weigh down with dried beans or rice. Bake in preheated 400 degree oven for 20 minutes or until the pastry is set and the bottom is just about cooked through. It will bake further when filling is added.

Zucchini, Tomato, and Cheese Filling

1 large zucchini or 2 small ones, sliced into rounds (I used my food processor to slice them)

salt

3 medium ripe tomatoes, halved horizontally with seeds removed

4 Tbsp butter

1 Tbsp oil

3 eggs, separated

9 slices Swiss cheese

1/2 cup feta cheese

1 Tbsp fresh basil

sea salt

freshly ground pepper

Salt, drain, and pat dry the zucchini. In a large sauté pan, heat 2 Tbsp butter and 1 Tbsp oil. Lightly brown zucchini on both sides. Drain on paper towels. Then, lightly brown the tomatoes until they soften slightly but do not become limp. Cool.

In a bowl, beat the egg yolks. In a separate bowl, beat the egg whites. Fold the whites into the yolks.

Place half of the zucchini into the pie shell.

Lay 3 slices of Swiss on top, along with half of the feta. Dot with 1 Tbsp butter, sprinkle with salt, pepper and half of basil.

Spread half of egg mixture over cheeses.

Slightly flatten the halved tomatoes and arrange across pie.

Lay 3 slices of Swiss on top, along with the remaining feta and basil.

Top with remaining zucchini slices. Season with salt and pepper.

Spread remaining egg mixture over the zucchini.

Top with remaining 3 slices of Swiss. Dot with remaining butter.

Bake in a preheated 400 degree oven for 25-30 minutes or until eggs are set. Cover pastry edges with foil if they are getting too brown.